Mortadella gives taste
But there are those who perceive it differently and use mortadella and how. Here is another recipe.
- 1 bag of muscles of about 2.5 Kg
- 150 grams mortadella ahm
- three eggs
- 50 grams grated grana cheese
- 2 slices of bread, deprived of the crust and soaked
- 1 bottle tomato sauce (or peeled)
- garlic abd parsley inely chopped
- ½ cup dry white wine
- Extra virgin olive oil – salt – nutmeg
Once thoroughly cleaned muscles and discarded the broken ones or very small, choose the larger ones to make the portions of five to six muscles for person.
These, they will be those who will have to be filled, are opened by gently twisting the nerve that keeps them together, but without separating them completely.
They should not be detached, otherwise you will be forced to tie them with a string: earning the flames of hell of La Spezia cooking.
This operation must be done on a basin, so as not to waste muscle fluid.
The other muscles will be made to open in the pan.
For the filling: Soak the bread with the muscle liquid, filtered, then wring it out, then chop very finely mortadella and a handful of cooked muscles.
At this point, combine everything: bread, bologna ham, chopped muscles, grain, eggs, nutmeg to taste. Taste the filling and add salt if necessary.
Take a fairly large saucepan to hold all muscles lined up and let them fry with chopped garlic and parsley, deglaze with wine, then add the tomatoes (lightly salted sauce)
When the sauce starts to boil, align the muscles that we have filled with the filling in the pan.
Cover and cook for half an hour, reversing the muscles once after 10 minutes of cooking.
How to open the muscles to prepare stuffed mussels?
Do you have trouble opening your muscles? Here is a video that you will for sure help
Cover photo by Giovanni Di Vittorio